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Fumaison

At the first sight of the Fumaison one thinks of un joli Jesus de Lyon ( a sausage). The form and taste, applying sausage-making techniques to the cheese, is a success. It was Parrick Beaumont, an Auvergnian, after his success with the lavort, bring us the Fumaison that is ideal for aperitifs or an evening of raclette. The smoky taste will suprise even a cheese amateur!